Mutta Kappa Biryani

This is an easy dish to make any time.Tapioca is a vegetable which goes very well with fish or meat.This is a mix of egg and tapioca and it taste too good.I saw this in a malayalam movie and thought of trying it out and the result was very tasty.

Ingredients:

1kg Kappa (Tapioca)
5 eggs
2 Onions
2tsp Ginger garlic crushed
4 Green Chilly
1 Tomato
1tsp Coriander powder
1/2tsp Turmeric powder
1tsp Red chili powder
1/2tsp Fennel seed powder
1/2tsp Garam masala powder
Salt
Curry leaves
Coriander leaves

Method:

1. Clean and cut the tapioca and boil with salt and 1/4 tsp turmeric powder in a large vessel.

2. Once cooked drain the excess water.

3. In a pan heat coconut oil add the sliced onions and sauté till transparent.

4. Add the crushed ginger garlic and chopped green chilly.

5. Sauté well and add the powder spices and mix well.

6. Now add the tomatoes and mix well till tomatoes are soft. Add 1/2 cup of water.

7. Let it boil for few mins.

8. Now break the eggs and add to the masala and mix well till it scramble.

9. Now and the cooked tapioca and mix very well.

10. Off the flame and add the curry leaves and coriander leaves.

11. Serve hot.

Carrot Pola Guest Post For Yummy Food

Hi all.....Ramadan Kareem to all...Hope all are doing well.Wishing you all a blessed Ramadan.

This is a guest post for Lubna's blog Yummy Food.I'm so happy to do this post.I have got the oppurtunity all these years to do guest post for her Ramadan event Joy From Fasting To feasting.

Thank you Lubna For giving me this chance again.I'm doing Carrot Pola this time.

For the recipe of Carrot Pola do drop to Lubna's blog..

Pazham Pradhaman

The recipe for this month's MFB challenge.Challenge for this month is "Cooking From Scrap Book".
I have waited a long to prepare this payasam.I have written and kept this for a long time ago.
Now this is one of our fav payasam.When I saw the challenge got really confused what to try....

Now this is the recipe..

Ingredients:

5 large Plaintains (Nenthrapazham)
6 to 7 pcs of Jaggery
2c Thin coconut milk
1c Thick coconut milk
1tsp Cardamom powder
3tsp Ghee
2tsp Broken Cashewnuts
2c Water

Method:


1.In a pan melt the jaggery with 1c water.
2.In another vessel cook the bananas along with 1 c water till its soft.
3.Once its soft mash it with a wooden spoon.
4.Now strain and pour the melted jaggery to the mashed bananas.
5.Boil it till it thickens.

6.Pour the thin coconut milk to this boil till thickens.
7.Add cardamom powder to this and mix well.
8.Now add 1tsp ghee and boil till thickened.
9.Add the thick coconut milk and mix well.
10.Now heat rest of the ghee in a pan and roast the cashewnuts and add to the payasam.

11.Serve hot.

An InLinkz Link-up

Chemmeen Unda Puttu Or Prawns Dumplings

Today I'm posting a very traditional kerala dish made with prawns filling in rice flour dough....This is a very tasty and easy dish for a tea time or for dinner too...

Now to the recipe..

Ingredients:

For Masala Filling:

350 gms Prawns
2 tsp Red chilly powder
1/4 tsp Turmeric powder
1/2 tsp Fennel seeds powder
1/4 tsp Garam masala powder
1 large Onion
1.5 tsp ginger garlic paste
2 green chillies 
1 small Tomato
3 tsp Coconut oil
Coriander leaves
Salt

For Rice Flour Dough:

1.5 c Rice flour
2 c Boiling water
1 tsp Oil
Salt
1 c Grated coconut for rolling

Method:

Preparing Masala:

1.Clean the prawns well and cut into small pcs.
2.Marinate with red chilly powder,turmeric powder and salt.
3.In a pan heat oil put the chopped onions and saute well.
4.Add the ginger garlic paste and crushed green chillies and saute well.
5.Add the chopped tomatoes and mix well till it becomes soft.
6.Add the marinated prawns and mix well.
7.Add the fennel seed powder and garam masala powder and mix well.
8.Cook till the prawns are done.
9.Add the chopped coriander leaves and mix well.Keep tis aside.
10.Adjust the salt as per taste.

Preparing Dough And Filling:

1.Boil the water with salt.
2.Pour this water to the measured rice flour in a bowl.
3.Add the oil amd knead the dough well.
4.Now take out small balls out of this dough.
5.Make small discs and keep a small amout of prawn filling in this and close it and roll it well without cracks.
6.Now roll each balls in grated coconut.

7.Now steam this ball till done.
8.Serve hot...

Kalthappam

This is a famous malabar snack....this snack is made with raw rice and jaggery....very tasty snack with hot hot tea!!! This is made for iftars...I know I'm late to post this recipe..still u can make this for evening tea...many make this in cooker...I made this in a non stick vessel..

Now to the recipe...

Ingredients:

1 and 1/2 C Raw rice
1/2 C Grated coconut
1/4 C Cooked rice
1tsp Baking powder
2block Jaggery or more as per taste
1/4tsp Salt
1/4tsp Cardamom powder
Few cashewnuts and Raisins
4 Shallots
2tsp Ghee
1/4C Water

Method:

1.Soak the rice for 1 hour.
2.Melt the jaggery along with water and keep aside
3.Drain the rice and grind it in a mixer along with coconut, cooked rice and 1/2 c water.
4.The batter should not be too much runny or too much thick.
5.Now pour this batter into a bowl.
6.Strain the melted jaggery and mix with the batter.
7.Mix salt,cardamom powder and baking powder to the batter and mix well.
8.Now heat a pan and add ghee to it fry the shallot chopped, cashewnuts and raisins and keep aside.
9.Now in the rest of the ghee in the pan pour the batter and cook covered,
10.Keep it on high flame for 5 mins and then on low flame .
11.You can even keep a lid below the pan to avoid direct flame.
12.After 10 mins open the lid and spread the fried shallots cashewnut and raisins over this.

13.Close the lid again and  cook for 15 more mins or till done.
14.Off the flame and let it sit for 10 mins.
15.After that trasfer to another plate and cut into slices.
16.Enjoy kalthappam with hot tea...

Kerala Chicken Curry Guest Post For Yummy Food

Hi all..Ramadan is in its last 10 and Alhamdulillah had very fine ramadan this year so far......feeling very good..........Hope the same with u all too.........as said had fried free days till now....

This is a guest post done for Yummy Food....I'm doing guest post for the 4th yr for the event Joy From Fasting To Feasting IX....Thank u Lubna for giving me the opportunity again to do a guest post for u...She have a wonderful blog with sooo beautiful pictures of very yummy food.....

This is a kerala chicken curry which goes very well with any rotis or even with rice.....

For the whole recipe and method do drop into Lubna's blog....

Aval Payasam

This is an easy and very tasty payasam. Here my family and friends liked this payasam.So thought of sharing this payasam with u all on this day.Happy Onam To All !!!

Ingredients:

1c Brown Aval
2 1/2c Milk
1tin Condensed milk
Sugar if needed
1tsp Cardamom powder
Ghee
Broken cashewnuts
Raisins

Method:

1.Heat 1tbsp ghee in a pan and fry the aval till crisp.
2.Boil the milk with 1/2tsp cardamom powder till it reduces and thickens.
3.Now add the roasted aval into the milk.
4.Boil in medium heat till aval is cooked.
5.Now add the condensed milk and if more sweetness needed add sugar also.
6.Mix well and allow to boil for few more minutes.



7.Add 1/2tsp cardamom powder more and mix well.
8.Now heat 1tsp ghee in a pan and roast cashewnuts and raisins.
9.Pour this over the payasam.
10 Enjoy the payasam!!!

Kozhi Nirachathu

This is a famous malabar dish.This is little time consuming dish but a real tasty dish.This can be served with chapathis or ghee rice.My version is not a baked one.I cooked the chicken in three stages.To make sure the chicken is totally cooked inside I did this way.

Now to the recipe:

Ingredients:

For Marinating And Frying:

1kg Chicken
1tsp Chilly powder
1/2tsp Turmeric powder
Coconut oil
Salt

For Gravy:

3 Large Onions
1 Large Tomato
6 Large cloves Garlic
1 Medium pc Ginger
2 to 3 Green chillies
1/2tsp Turmeric powder
2tsp Coriander powder
2tsp Kashmiri chilly powder
1tsp Garam masala powder
1/2 to 1tsp Fennel seeds powder
Coriander leaves
Curry Leaves
1/2c Water
Salt
Coconut oil

For Filling:

2 Hard boiled eggs
1 Onion
1/2 Tomato
1/4tsp Turmeric powder
1/2tsp Red chilly powder
Salt
Coconut oil

For Tempering:

5 to 6 Big Shallots
1/2tsp Broken Cashewnuts
1/2tsp Raisins
1 1/2tsp Ghee

Method:

Stage 1:

Cooking The Chicken:

1.Clean the chicken well and just apply a 1/4tsp turmeric powder and salt.
2.Cook this chicken in a pot with closed lid in little water for 15 to 20 mins.
3.After cooking let it cool for sometime.
4.Then apply the ingredients below marinating and keep it aside for sometime.

Stage 2:

Egg Filling:

1.Heat oil in a pan and saute the sliced onions.
2.When the onions are transparent add the powders.
3.Now add the tomatoes and mix well.
4.Add the salt.
5.Now when the masala is soft add the boiled egg and mix well.
6.Keep this aside.

Stage 3:

Gravy:

1.Heat oil in a pan and saute the sliced onions and curry leaves.
2.When the onions are transparent add the ginger garlic paste and green chillies.
3.Now add the spice powders and salt.Kashmiri chilly powder gives a very good colour to the gravy.
4.When the raw smell goes off add the chopped tomatoes.
5.When the tomatoes are soft add some water and close the lid of the pan and cook the gravy for some time and add some coriander leaves.
6.Off the flame and keep it aside.

Stage 4:

Stuffing and Frying:

1.In a large pan, heat 1/2c coconut oil.
2.Stuff  the 2 eggs along with the masala inside the chicken.
3.Fry the marinated and stuffed chicken till golden brown all the sides.

Stage 5:

Mixing:

1.Now add this fried chicken and little from the fried oil to the prepared gravy.
2.Mix well and and cook the chicken for 10 to 15 mins in the gravy with lid closed.
3.If the gravy is too thick you can add some more water.

Stage 6:

Tempering:

1.In a frying pan heat ghee.
2.Add the chopped shallots.
3.When it is browned add the cashewnut and raisins.
4.When everything is roasted add curry leaves and pour this over the chicken.
5.Garnish with coriander leaves.
6.Enjoy this with chappathis or ghee rice!!

Chakka Pradhaman

Hi friends!!Hope all are doing well.One of our friend bought a whole big jackfruit (chakka) when he came back from kerala.This is the only fruit which we don't get here in gulf countries.So distributed some to our friends and kept some for us for eating and making this yummy pradhaman.This pradhaman came out so tasty.
Now to the recipe..

Ingredients:

25 to 30pcs Chakka(jackfruit)
2c Jaggery melted and strained or as per ur sweetness
2c Thin coconut milk
1 1/2c Thick coconut milk
Cardamom powder for flavouring
3tbsp Ghee
Cashewnuts for frying

Method:

1.Take out the seeds from the pieces of jackfruit.
2.Cook this jackfruit pieces with 1/2c thin coconut milk.You can even pressure cook this.
3.Now when this is fully cooked let it cool for some time.
4.By this time melt the jaggery,strain and keep aside.
5.Once the jackfruit is cooled grind this to a smooth paste.
6.Now in a vessel pour little ghee and pour the jackfruit paste to this and mix well.

7.Now add the melted jaggery to this and mix well.
8.Boil this till it thickens.
9.Add cardamom powder to this.
10.When this is thickened add the thin coconut milk to this and mix well.
11.Let it boil for sometime till it thickens again.Keep on stirring.
12.Add little ghee while stirring.
13.Now add the the thick coconut milk and bring just to boil.
14 Off the flame and add little more cardamom powder.
15.In another pan heat ghee and fry the cashewnuts till golden color.
16.Pour this over the pradhaman.
17.It tastes yummy hot or cold!!!

Kaya Pola

This is a famous tea time snack in malabar side.Very easy to make and good for kids too.Thisis also called Mutta Marichathu.We can make this on stove top and even bake this.

Ingredients:

2 Large Kerala Bananas
5 medium sized or 4 large Eggs
8 to 10 tbsps Sugar
1/2 tsp Cardamom powder
1/4 c Milk
10 to 15 Cashewnuts broken
1 tbsp Ghee

Method:

1.Cut the bananas in lenght wise not so thick or so thin.
2.In a frying pan heat ghee and fry the cashewnuts and keep aside.
3.In same ghee saute the cut bananas til light golden color.
4.Keep this aside.
5.In a bowl lightly beat eggs,milk,sugar and cardamom powder.
6.Mix the fried bananas to this egg mixture.
7.Pour this to the same frying pan and spread evenly.
8.Put the fried cashewnuts all over.
9.Cook covered on very low flame for 15 to 20 mins or the centre is fully done.

10.You can  also bake this in the oven ,grease a tin and pour the mixture to the tin.
11.Cover the tin with foil.
12.Bake at 180 degree c for 15 to 20 mins or till done.
13.Take out when done and allow it to cool slightly.
14.Cut and serve.

Adukku Pathiri

Hi friends blogging after many days.Was busy with many things.

This is a famous malabar dish.This is a layered dish.Pancakes flled and layered with chicken masala filling.

Now to the recipe......

Ingredients:

For Pancakes:

1c Maida
1 Egg
Salt
Water

For Filling :

4c Chicken cooked and shredded
1 Onion
1 Tomato
½ tsp Ginger garlic paste
¼tsp Turmeric powder
½tsp Red chilly powder
½ tsp Garam masala powder
1tbsp Oil

For Dipping Pancakes:

3 Eggs
Salt

Method:

1.In a bowl mix the ingredients for the pancakes to a loose batter.
2.Heat a tawa and pour one big spoon of batter and swirl the tawa and cook the pancakes one by one and keep aside.
3.In a pan heat little oil.
4.Add chopped onions and sauté well.
5.Add ginger garlic paste and sauté well.
6.Add the turmeric powder and red chilly powder and sauté well.
7.Now add the chopped tomatoes and sauté well.
8.Now add the cooked chicken shredded and mix well with the masala.
9.Add garam masala powder and mix well.
10.Keep this aside.

11.Now beat the eggs and salt in a plate.
12.Now grease a non stick deep vessel.
13.Now dip one pancake and place in the vessel.
14.Spread some chicken filling on top of the pancake.
15.Again dip the pancake in the egg mixture place on top of the chicken fiiling.
16.Repeat this till the filling and pancakes finish.
17.Top layer should be pancake.
18.Now the rest of egg mixture on top.
19.Close the vessel and cook on very low flame fo 15 to 20 minutes or till the poured eggs  cooked well.
20.Invert this to a plate .
21.Cut into pieces and serve.

Andi Unda Or Cashewnut Balls

This is an easy kerala dish.My aunty makes this so deliciously.Whenever we visits her home she used ask what u want specially we used to say andi unda......This is not exact recipe of hers....heres something more I have added in this.But this is also so tasty, here everybody liked this so much......

Ingredients:

1C Cashewnuts

1/2C Parboiled rice

1C White sesame seeds

1/2 to 3/4C Jaggery grated

1C Grated coconut

1/2tsp Cardamom powder

Method:

1.Roast the rice till crispy.

2.Roast the sesame seeds and cashewnuts till light brown.

3.Powder this roasted rice,sesame seeds and cashewnuts.

4.Now put everything in a bowl.

5.Now add the grated jaggery,coconut and cardamom powder to this and mix well.

6.Now make small balls out of this mixture.

7.Enjoy the tasty balls........

This goes to Cook Eat Delicious Desserts Hosted by Raven and co hosted by sensible vegetarian

And to Ayeesha's event Any One Can Cook

This also goes to The Kerala Kitchen of Rose and Ria hosted by Prathiba of Cook-Ezee 

Banana Cooler

Hi friends..........have not blogged for few weeks.....actually I'm into my small new business of catering at home itself which kept me busy and away from blogging these days.Hope all r doing good.I was thinking to post this recipe for iftar again didn't get time.This is a very easy and healthy dish to cool ur body.So I gave it the name banana cooler.

This can be made in coconut milk also but i like this more with fresh milk.

Ingredients:

6 Small bananas (Cherupazham any type)

Sugar as per taste

1tsp Cumin powder

4 to 5 shallots finely chopped

1c Cold Fresh milk or Coconut Milk

Method:

1.In a bowl peel the bananas and mash it with hand.

2.Add sugar as desired.

3.Add the shallots and cumin powder.

4.Mix well and add the milk as how u need the consistency.

5.Serve in bowls.

This goes to Kerala Kitchen hosted by khushi of girl's diary

Chicken Chukka

This is a dry chicken dish which is very tasty with chappathi.........this take lil time to get prepared but really very tasty......this can be a starter or a main dish with chappathi or kubus.

Ingredients:

1kg Chicken

3big Onions

1big Tomato

3 Green chillies

3 Cloves Garlic

1/2tsp Red Chilly powder

1/4tsp Turmeric powder

1/2tsp Fennel seed powder

1/2tsp Garam masala powder

Salt

Curry Leaves

Coriander Leaves

Oil for frying

For Marination:

1/2tsp Red chilly powder

1/4tsp Turmeric powder

2tsp Ginger garlic paste

Salt

Method:

1.Clean the chicken and drain off excess water.

2.In a bowl put chicken and ingredients for marination and marinate the chicken and keep aside for 1 hr.

3.Now in a frying pan pour oil.

4.When the oil is hot put the chicken in it and fry till slight dark brown.

5.Now in another pan pour 2tbsp of chicken fried oil.

6.Heat the oil and add the sliced onions and saute till brown.

7.Add the sliced garlic.Saute well.

8.Now add the red chilly powder,turmeric powder,fennel seed powder and garam masala powder and mix well till the raw smell goes away.

9.Now add the sliced tomatoes and mix well.

10.When the tomatoes are soft add the fried chicken pieces and mix well and in a low flame keep on sirring.

11.Stir till when the masala becomes dry and dark brown.

12.Add salt if needed and add curry leaves and coriander leaves.

13.Serve hot with chappathi or kubus.

This goes to Ayeesha's event Iftar Moments Hijri 1432.